Thyme Oatcakes
Prep and cooking time: 45 mins
Ingredients:
- 250 g Porridge Oats
- 100 g Wholemeal flour
- ½ tsp bicarbonate of soda
- 1 tsp sugar
- 1 tsp fine salt
- 15 g thyme sprigs, leaves picked
- 80 g cold butter, diced
- 1 tsp sea salt flakes (optional)
Method:
1. In a bowl, mix the oats, flour, bicarb, sugar, fine salt and all but 2 tsp of the thyme.
2. Rub in the butter with your fingers, until the mix resembles breadcrumbs
3. Add 140 ml boiling water, a little at a time, until you have a thick, crumbly dough
4. Lightly flour a work surface and roll out the dough to 5mm thick.
5. Cut out rounds with a 5-6 cm biscuit cutter and transfer to 2 lined baking trays.
6. Dampen the top of each biscuit with a little water and sprinkle over the reserved thyme and sea salt flakes (if using)
7. Bake for 20-30 mins until lightly browned, turning the trays once so the cakes cook evenly.
8. Transfer to a cooling rack.
Once cool, can be stored in an airtight container for up to 3 days or can be frozen.
